2 cups flour, extra for dusting and kneading
1 teaspoon salt
3/4 cup water, extra 2 tablespoons in case the dough is a bit dry
Juice of one lime
In a bowl mix the flour and salt.
- Make a well, then pour in the water
- Pour in the lime juice
- Using a wooden spoon, mix the dough until it’s sticky.On a floured surface, knead the dough until soft and no longer sticky. Lightly oil the dough and let it rest for about 10 minutes.
- Once the dough is rested, divide it into quarters.
- Roll out each quarter into a log and cut to form 3 equal balls.
- Repeat the above procedure to yield a total of 12 small balls
- Keep the small balls covered to keep them from drying out.
- Take one of the small balls
- Using a rolling pin,roll out the ball into a small disc.
- Repeat the process to form 3 small discs.
- Take one of the three small rolled out discs and brush with some vegetable oil.
- Dust the oiled disc with some flour.
- Take another rolled out disc and place on top of the oiled and floured one.
- Repeat the procedure, brush some oil on the second disc.
- Dust with some flour
- Place the third disc on the two that have already been staked up.
- Dust the three layers with some flour and prepare to roll them out.
- Using a rolling pin, firmly roll out the stacked up discs.
- Keep flipping over to ensure the discs roll out while still maintaining a circular shape. Heat up a heavy bottomed pan, I used the one for making chapatis. No oil is needed.
- On a heated pan, place the rolled out dough.
- The idea is the dough to partially cook, flip after air pockets start to form on one side, then remove from the pan.
- Now the fun part, gently lift the top layer and gently pull away from the other two.
- Pull away gently to keep the sheets from tearing.
- Repeat for the second layer
- The sheets will be light and almost translucent.
- Once all the sheets have been precooked, stack them together.
- Using a knife, cut the sheets in half
- Samosa pockets ready for use.Now the sheets are ready to use. Before using the sheets, prepare an edible glue using flour and water.
- Take one of the sheets.
- Bring the end furthest from you to form a triangle.
- Using a brush or your finger, apply some of the edible glue of the piece that is left.
- Fold over to seal the pocket.This will form a cone, with a cavity for the filling.
- Fill the cone with your preferred filling, don’t stuff.
- Using your thumbs close up the cone.
- Apply more of the edible glue on the hanging flap.
- Then fold over to seal the samosa.There you have it, a beautifully formed samosa that is the ready to be cooked.
- Source: leotunapika.com